Sesame-Crusted, Pan-Seared Cod With Asian Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe was originally for Scallops, but DH is not fond of them (#$#) So I sub. with cod. If I could get a hold of Skate. it would be great with this recipe. Ingredients:
1 tablespoon ginger, grated |
2 garlic cloves, minced |
1 green onion, minced |
2 tablespoons cilantro leaves, minced |
1 tablespoon rice wine vinegar |
1 tablespoon toasted sesame oil |
1 tablespoon soy sauce |
2 tablespoons canola oil, divided |
12 pieces cod, 2 inch squares |
salt and pepper |
1/2 cup sesame seeds |
Directions:
1. In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil. Whisk ingredients together.
2. Season Cod with salt and pepper.
3. Place sesame seeds on a plate. Pat down top and bottom side of each cod in sesame seeds.
4. In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add cod placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute.
5. Spoon vinaigrette on serving plate and place cod on top.
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